1. Dry fry the dals, methi seeds, dhania seeds, jeera, red chillies (adding one by one in that order).
2. For 1/2 min or till it gives nice aroma. Remove this on to a plate to cool and grind it into a course powder in mixie and keep it aside.
3. Next wash and wipe karela dry, cut them into pieces (along with seeds) heat 3tsp of oil & fry karela for 2 to 3mins so that they become a bit dry.
4. Cool fried karela, grind it with garlic & salt to a course paste,
5. Heat a heavy bottomed pan with the remaining oil to smoking point, reduce flame, add curry patta leaves, hing, stir.
6. Add ground paste of karela & tamarind pulp, mix well & let it simmer for3 to 4 min,
7. Now add powdered masala &let it cook for 2 to 3 min or till the oil floats,
8. Now add jaggery powder mix well &remove the pan after few seconds,
9. Cool & preserve in a bottle.
10. This pickle can be served with rice (with ghee)/ dosa/ idli.
11. Can be preserved in fridge &used for 10 to 15 days.

Note:
Usually we do not use karela once it turns red, but here is a spicy & tasty pickle made with this.